Description
Comforting Vegan Stuffed Shells filled with creamy cashew-tofu filling and topped with marinara sauce, perfect for weeknights or gatherings.
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
- 9 oz package frozen spinach, thawed and squeezed dry
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Instructions
- Preheat oven to 350°F.
- Add raw cashews to a heat-safe bowl. Pour 2 cups of boiling water over them and let sit for 10–15 minutes.
- Cook shells according to package instructions, but cook about 1 minute less for al dente. Remove and set aside to cool.
- Drain cashews and blend with tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk on HIGH for 2–3 minutes until smooth.
- Pour the ricotta mixture into a medium bowl and mix in the squeezed spinach until well combined.
- Spread half of the marinara sauce in a casserole dish. Stuff the shells with the filling and arrange them in the dish. Top with remaining marinara.
- Cover with foil and bake for 30 minutes until bubbling.
- If using cheese, remove foil for the last 5–10 minutes to allow melting and browning.
- Serve with fresh basil, if desired.
Notes
Feel free to blend in sautéed onions and garlic for extra flavor. Keep shells al dente to prevent mushiness after baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 0mg